An Obsession with All Things Handmade and Home-Cooked

Best Lick! Ice Cream Contest

Although the heat and humidity seem to be waning at long last, it’s still the perfect time for a creamy frozen dessert. Once I started churning out my own chilly creations, the ideas and recipes just started to flow freely like rapidly melting sorbet escaping a soggy cone, and I’m simply not ready to relinquish my ice cream maker just yet. Tell the seasons to just wait a little bit longer until I get this out of my system, and then I’ll gladly embrace the crisp, clean air of autumn and the bounty of apples and pumpkins that are sure to arrive. Nope, summer isn’t nearly done in my eyes, and thank goodness I’m not the only one who thinks so.

Chancing upon the announcement of an ice cream contest over at The Kitchn, I knew that this would be just the thing to funnel my creativity into. My entry for Roasted Apricot Ice Cream with Almond Praline Ripple has just been posted, so if that sounds at all interesting to you, go check out the recipe! And hold that thought, because I’d love it if you were so kind as to stick around and toss a vote my way.

Have any ideas for ice cream that you’ve been hanging on to yourself? There’s still time to enter!

[…And speaking of votes… If you haven’t gotten sick of voting for me yet, check out my entry in the Mochimochi Land Photo Contest! Hint hint- Pick the blue stackable cats!]

That’s it! You are a total genius! What gorgeous presentation and that flavor, THAT FLAVOR! Yes, I’m so excited I really did just yell that. Now the people in my office are a bit angry…..almond praline ripple….*drool*

I’ve never written to you before, so I’ll preface this post by saying I am so thrilled about your success. Young vegans such as yourself are the hope of the future. I hope your influence spreads far and wide. …

I have a little request. Since I have a kitchen the size of prison cell and about as appealing, I bake vicariously through you. Your blogs are food porn for me. What a talent you are! Which makes me think if anyone can master vegan baking with stevia, it would be you. I hope you’ll consider giving it a shot. Apart from the ick-kitch situation, I’m doing all I can to avoid sugar, in all its guises, so it’s been years since I’ve baked carrot cake, brownies or oatmeal cookies, my favorites. :(

Hannah, this looks delicious. I saw this recipe when you first posted and had every intention of making it but then I ate all of the apricots plain. I haven’t been back to the store but I’ve been kicking myself ever since because this ice cream treat sounds incredible.